Delight your family with The Batch Lady's delicious and easy cauliflower curry

THIS week, I bring you two super dishes – simple to make, and there’s little washing-up. The cauliflower curry is so delicious and a healthy midweek meal.

This week’s top tip is about hidden veg. It can be hard with little ones to get the veggies in.

Grated carrot is a great one to add in as it breaks down and the kids can’t spot it. I add it to loads of dishes. Sweetcorn and peppers are also great for hiding.

Cauliflower tikka masala

Serves 4

Prep time: 10 minutes, plus 2hrs marinating
Cook time: 15 minutes


For the marinade:

  • 2 tbsp balsamic vinegar
  • ½ tbsp oil
  • Large pinch salt
  • 4 tsp tandoori masala blend
  • Juice of 1 lemon

For the curry:

  • 1 large cauliflower, cut into florets
  • 1 tbsp oil
  • 115g frozen chopped onions
  • 2 tsp frozen chopped garlic
  • 400g tin chopped tomatoes
  • ¾ tbsp Goan spice blend
  • 1 tsp soft brown sugar
  • 300ml single cream
  • 1tbsp ground almonds (optional)

METHOD: First, mix up all the marinade ingredients together in a bowl, and pour this over the cauliflower in a shallow ovenproof dish. Mix well with your hands, then leave to marinade for 2 hours or overnight.

Roast the cauliflower in a preheated oven at 180C/160C fan/gas mark 4 for 10-15 minutes. It should be cooked but retain a lovely bite.

To make the sauce, heat the oil in a pan over a medium heat and fry the onion and garlic until soft, then add the tomatoes and cook these down until the paste is thick.

Add the spices and sugar and cook for about a minute. Stir in the cream and almonds. Now add the roasted cauliflower, stir and leave to cool.

Ready to freeze: Once cooled, place in sealable, labelled freezer bags and pop in the freezer.

Ready to eat: Simply defrost and heat in the microwave or in the oven until piping hot. Serve with rice, coriander and a squeeze of lime.

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